8oz each cooked cubed lobster, shrimp assorted ceramic bowls & mussels or scallops
1 large (juicy) lemon – juiced & zested chef knife
1 English cucumber
1 small bunch of dill (chop half finely)
1 small jar of capers, drained (reserve liquid)
1 C premium quality olive oil pastry brush 1 TBL Dijon mustard (divided)
1 TSP sea salt round cookie cutters 1 pint heavy whipping cream
1 thin sliced Challah or Brioche 1 small jar cocktail sauce (homemade preferred)
1 C mayonnaise Thinly sliced smoked salmon or caviar as a garnish
1. Using the wire whisk combine the olive oil, lemon juice, 1 TSP Dijon mustard, a pinch of sea salt and a couple of teaspoons of the caper juice. Divide evenly between 3 bowls. Place the shrimp, lobster and mussels/scallops in each bowl, toss to coat and cover with plastic wrap. Let chill for at least 2 hours or preferably overnite.
2. In a mixing bowl combine 1 TBL Dijon mustard, a pinch of sea salt, the finely chopped dill, ½ of the lemon zest and the capers. Once again chill for at least 2 hours or overnite if possible. In another bowl combine the mayonnaise, remainder of the mustard, lemon zest and a pinch of hot sauce if desired.
3. Using the cookie cutters cut as many rounds as possible from each Challah or Brioche slices. With the pastry brush dot each with some of the marinade, toast in a 325 oven for about 4 – 5 minutes and set aside.
4. In each of the champagne flutes or a large trifle or glass bowl place the marinated mussels or scallops. Spoon some of the cocktail sauce over the top. Next sprinkle some capers on top of the sauce. Next place some of the mayonnaise mixture on top. Be careful to keep the sides of the glass clean. Place a round of Challah or Brioche over the top and gently press down. Repeat this process using the shrimp and lobster. End with the mayonnaise mixture.
5. Garnish the top with some thinly sliced smoked salmon, caviar, lemon twist and a dill sprig.